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Kedgeree - a Victorian breakfast ideaA dish of kedgeree makes a substantial and nutritious gluten free breakfast that the whole family will enjoy.Popular in Victorian times, you can still find it on the menu in country house hotels, but it is simple to make at home. The following recipe will serve two people but it is easy enough to double the quantities for a family of four.
Ingredients
Optional
MethodRemove any skin and bones from the fish and flake into pieces. Chop the tomatoes and hard boiled eggs and add to the fish along with the rice.Heat the oil (or cream and butter) in a frying pan and then add the fish, egg, tomato and rice mixture. Stir very gently trying not to break up the fish, and heat through. Season to taste and add the pinch of cayenne pepper if desired. Serve the kedgeree on a warmed plate with hot, buttered, gluten free toast.
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